Lamb Short Ribs with Apricots and Onions

There are just some cuts of meat that people can't help but gush about. These lamb short ribs are one -- and whenever our friends cook this recipe, we always hear about it. "Epic!" they cry. "Incredible!" Lamb Short Ribs are not for the fat-averse -- they're a well-marbled cut and although much of the fat renders out during the braise, this is a rich dish, so plan to serve it with crunchy cabbage slaws or simple steamed carrots and potatoes.

Preheat the oven to 275°F. Heat a skillet over a medium heat and add the oil/lamb fat to the pan. Sauté the onions until they are softened but not browned, around 5 minutes. Add cumin and chili pepper and saute for another minute, until spices turn fragrant. Remove from heat.

Prepare ribs for braising

Next, cover the bottom of an oven-proof baking dish with the sautéed onions and the apricots. Nestle the rack of ribs into the onions and apricots. Pour in enough water so that the ribs are 1/3 of the way submerged–around 2 cups. Cover the pan with foil.

Braise covered, then roast uncovered

Braise the ribs in the oven until very tender, around 3 hours. Then, uncover the pan and turn the heat up to 375°F. Continue braising until the fat on the surface is browned and the onions are very brown, around 30 minutes longer. Pour off the rendered lamb fat in the pan, setting aside for another use, then serve hot or warm.

ABOUT THE CONTRIBUTOR

Adam Sher

Adam Segulah Sher is the General Manager at Hazon's Isabella Freedman Jewish Retreat Center, where he leads the team who produce and host over 70 events each year including pilgrimage holidays, conferences, spiritual retreats, family celebrations, and synagogue retreats. He's also Naf's "Webbe" -- that is, grill instructor -- and a dedicated epicure with a knack for elevating the everyday to the sublime. He adapted this recipe from Serious Eats.

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